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Chicken Fajita Casserole
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Chicken Fajita Casserole

The perfect dinner meal cooked in one dish, this chicken fajita casserole will satisfy all of your Mexican food cravings.
Course Main Course
Cuisine American, Mexican
Keyword chicken fajita casserole, chicken fajita casserole recipe
Prep Time 10 minutes
Cook Time 40 minutes
50 minutes
Servings 4
Calories 776kcal

Ingredients

  • 2 pounds chicken tenders
  • 1 packet fajita seasoning (approximately 4 tablespoons) divided
  • 1/2 green bell pepper seeded and sliced into ½ into strips
  • 1/2 red bell pepper seeded and sliced into ½ inch strips
  • 1 medium onion sliced into strips (approximately 1 cup)
  • 2 tablespoons olive or vegetable oil
  • 8 ounces cream cheese softened
  • 1 tablespoon butter
  • 1 1/2 cups shredded Colby Monterey Jack cheese divided
  • 1/4 cup Mexican crumbling cheese
  • 1/4 cup chopped fresh cilantro

Instructions

  • Preheat the oven to 350°. Lightly spray a 9x13 pan with cooking spray.
  • Lay chicken tenders in the pan. Sprinkle 1 tablespoon of the fajita seasoning on the chicken. Bake the chicken for 20 minutes, or until done. Drain the drippings. Cut the chicken into bite size pieces. Set both the pan and chicken aside. (This 9x13 pan will be used to bake the casserole, so don’t throw it into the sink just yet!) While the chicken is baking, work on Steps 3 through 5.
  • Heat oil in a large skillet over medium heat. Add peppers and onion and saute for 8 to 10 minutes. (The onions will begin to caramelize.) Remove vegetables from the skillet and set aside.
  • In the same large skillet used in Step 3, melt the butter over medium heat. Add cream cheese and melt, stirring often so it does not burn.
  • Add remaining fajita seasoning and ½ cup Colby Monterey jack cheese. Stir until Colby Monterey Jack cheese is melted. Remove the skillet from the heat.
  • Add the chicken and vegetables to the skillet and combine with the cream cheese mixture. Spread the mixture into the 9x13 pan..
  • Bake for 15 minutes. Sprinkle the remaining cheese on top and bake 5 minutes longer, or until cheese is melted.
  • Garnish if desired with the crumbling cheese and cilantro on top.

Video

Notes

● My family loved the chicken tenders in this, but boneless skinless chicken breasts or     thighs also work.
● Use any color of bell pepper that you prefer. The same goes for the onion.
● The amount of vegetables is really up to you and your preference.
● Other cheeses or combinations of cheeses, such as cheddar or mozzarella, can be used.
● For those wishing to add carbs to this meal, beans and rice can be served with the casserole. The casserole can also be scooped into warmed tortillas.

Nutrition

Calories: 776kcal | Carbohydrates: 8g | Protein: 65g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 267mg | Sodium: 829mg | Potassium: 1088mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2059IU | Vitamin C: 36mg | Calcium: 455mg | Iron: 2mg